GRANDMA’S FAMOUS CARROT CAKE

Ingredients

  • 3 cups grated carrots
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons of baking soda
  • 1 teaspoon baking powder
  • Half a teaspoon of salt
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 1 cup vegetable oil
  • 1 teaspoon of vanilla extract
  • 1 (8 ounce) can of crushed pineapple with juice
  • 1 cup chopped pecans
  • 3 and a half cups of sugar
  • 1 package (8 ounces) Neofchatel cheese
  • Half a cup of soft butter
  • 1 teaspoon of vanilla extract
  • 1 cup chopped pecans

 

How To Make GRANDMA’S FAMOUS CARROT CAKE

Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch skillet with flour and brush with flour.

In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt, and cinnamon. Add eggs, oil, 1 teaspoon of vanilla, pineapple, and 3/4 cup chopped pecans, stirring. Pour the mixture into a prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick comes out clean in the center of the cake. Let it cool down.

To make frosting:

In a medium bowl, combine confectioners’ sugar, Neofchatel cheese, 1/2 cup of butter or margarine, and 1 1/4 teaspoon of vanilla. Whisk until smooth, then stir in 1 cup chopped pecans. Spread on a chilled cake.

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